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Christina’s Italian Wedding Soup

I'm big on soups with tiny meatballs and pasta. I double the meatballs, poach them in the broth, remove half and freeze them for another time. —Christina Hitchcock, Madison Township, Pennsylvania
  • Total Time
    Prep: 40 min. Cook: 20 min.
  • Makes
    12 servings (5 quarts)

Ingredients

  • 2 large eggs, lightly beaten
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup dry bread crumbs
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons 2% milk
  • 4 garlic cloves, minced
  • 4 teaspoons grated onion
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon grated lemon zest
  • 1-1/2 pounds ground chicken
  • SOUP:
  • 2 tablespoons olive oil
  • 4 medium carrots, chopped
  • 4 celery ribs, chopped
  • 2 small onions, chopped
  • 6 garlic cloves, minced
  • 3 cartons (32 ounces each ) chicken stock
  • 1 cup water
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1-1/2 cups acini di pepe pasta
  • 2 packages (10 ounces each) fresh spinach
  • Additional minced fresh parsley and grated Parmesan cheese

Directions

  • In a large bowl, combine the first 10 ingredients. Add chicken; mix lightly but thoroughly. Shape into 1-in. balls.
  • For soup, in a stockpot, heat oil over medium-high heat. Add carrots, celery and onions; cook and stir 6-8 minutes or until onions are tender. Add garlic; cook 1 minute longer.
  • Stir in stock, water, salt and pepper; bring to a boil. Drop meatballs into soup; cook, uncovered, 10 minutes. Gently stir in pasta; cook 10-12 minutes longer or until meatballs are cooked through and pasta is tender.
  • Stir in spinach. Top servings with parsley and cheese.
Nutrition Facts
1-2/3 cups: 269 calories, 9g fat (2g saturated fat), 71mg cholesterol, 1083mg sodium, 28g carbohydrate (4g sugars, 3g fiber), 21g protein.

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Reviews

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Average Rating:
  • Ashaline
    Oct 8, 2020

    This soup was delicious! A cozy Fall or Winter meal. My family really enjoyed it. I did use ground sausage for the meatballs and only one bag of spinach. There did seem to be too much pasta, super thick with it, so I would suggest only using 1 cup, maybe 1 1/4 cup. Also, it was very garlicky, so I would cut back on that a bit. It smells delicious!

  • BayAreaRob
    Feb 26, 2020

    I make a version of this all the time. Being an Italian-American from Boston everyone makes this. I always put torn bread soaked in milk into my meatballs. Also, I never add the pasta to the soup directly unless it is to be consumed in one sitting. I cook ditalini, small shells, elbows on the side and add them to the individual bowls. And lots of grated cheese! I usually have home made stock as well.

  • Andrea
    Nov 5, 2019

    The meatballs were good, but there was either too much pasta or too little broth even though I tried to follow the recipe exactly. Mine turned out super thick, not like soup at all. I think next time I will try it with a lot more liquid or a lot less pasta.

  • ebramkamp
    Sep 30, 2019

    We love this soup. It's very hearty. I took it to a soup exchange party and it was a hit. I did add additional broth the second day when I reheated it. I shared this recipe and a friend made it using kale instead of spinach and half the amount.

  • ChrisBlair
    Apr 7, 2019

    No comment left

  • mail66
    Feb 13, 2019

    Excellent soup, my entire family loved it. I reduced the amount of spinach to 10 oz. and cut back on the pasta to half the amount. The full amount of pasta made the soup too thick, but still delicious!

  • Gramma Amy
    Jan 31, 2019

    Very good recipe! I like the flavor of the lemon zest in the meatballs. It adds a subtle tang to the broth as well. I reduced the amount of spinach slightly, as I felt it was too much. And the parmesan garnish when serving is enjoyable. I will make this again.

  • Mark
    Jan 26, 2019

    I think it's great. I didn't change anything. I want to do it with bow ties this time instead of acini de pepe. Do you have an idea what would be a corresponding amount to put in (ex. maybe 2 cups instead of 1 cup of pasta)? Thanks.

  • mumsay
    Mar 5, 2018

    Delicious soup! This recipe is easy to follow and I'll definitely make it again. Thank you for your recipe Christina!

  • SullyP63
    Jan 23, 2018

    No comment left